These crunchy baked parmesan chicken tenders are perfect for a quick and easy weeknight meal or as an appetizer!
Preheat the oven to 200 degrees C (390degrees F) and line a baking sheet with parchment paper.
In a large skillet, toss the panko with the oil. Toast over medium-high heat until golden brown, about 6-7 minutes. Stir constantly to avoid burning.
Transfer the toasted crumbs to a shallow dish, then add parmesan, oregano, salt, and pepper. Toss to combine.
In a second shallow dish, whisk together the egg, dijon mustard, and water.
Place the flour in a third shallow plate.
Working one at a time, dredge the chicken strips by rolling them in the flour, dipping them in the egg and mustard mixture, then coating them in the seasoned panko crumbs.
Place the chicken on the prepared baking sheet and spray lightly with oil.
Bake for 15-16 minutes, or until the chicken is fully cooked. Baking times vary depending on thickness of the chicken.
While chicken is cooking, prepare the dipping sauce. Stir all the ingredients in a small bowl.
Sprinkle the parmesan chicken tenders with fresh parsley and serve hot with the dipping sauce.
*Nutrition Facts: 1 serving = 3 chicken tenders without dipping sauce
Adapted from The America's Test Kitchen Healthy Family Cookbook
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